Chilled Avocado and Mint Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics beer and Margaritas. Ingredients:
4 cups diced peeled avocados (about 4 medium) |
3 1/4 cups chilled buttermilk |
5 tablespoons fresh lime juice |
1/4 cup chopped green onions |
1/4 cup chopped fresh cilantro |
1 teaspoon minced seeded serrano chile |
1 teaspoon chili powder |
6 tablespoons chopped fresh mint leaves, divided |
3 cups (or more) low-salt chicken broth |
1 cup diced seeded tomatoes |
Directions:
1. Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
2. Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.
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